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Linda's Potato Soup Recipe

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This recipe for Linda's Potato Soup, by , is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Becky Robison
Category:
Category:
Ingredients:  
Ingredients:  
1 onion, finely chopped
6 carrots, finely chopped
3 celery stalks, chopped
8 potatoes, peeled and cut into 1-inch chunks
8 Tbsp butter
5 chicken bouillon cubes
1 Tbsp salt
3/4 tsp freshly ground black pepper
2 cups heavy (whipping) cream
1 Tbsp chopped fresh parsley
Directions:
Directions:
Combine the onion, carrots, celery, potatoes, butter, bouillon cubes, salt, and pepper in a large stockpot and add water to cover by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are tender, about 50 minutes. The potatoes will fall apart and thicken the soup.
Add the cream and parsley and cook for 10 more minutes, or until creamy and thick. Season with salt and pepper to taste and serve.

 

 

 

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